Cookies and Cream Cupcakes

So maybe you’re thinking, “Annie, don’t you already have a delicious Oreo cupcake recipe on the blog?”  Yes, you are correct.  But I have to ask you – can you really ever have too many Oreo cupcake recipes?  I didn’t think so.  This version is quite different than the first Oreo cupcake recipe I posted.  That version has a chocolate cake base with an Oreo whipped cream frosting.  This one is a vanilla cake with lots of Oreo chunks mixed in, a light and fluffy cream cheese frosting, and a surprise half Oreo at the bottom of the cupcake.

Both versions are wonderful in their own way and I’m not sure which would win in a fight, but I do know that these are irresistible.  These were another coworker birthday choice, and even though I didn’t think anything would ever top the chocolate chip cookie dough cupcakes, I think these are the new favorite for many people.  Personally I loved the big chunks of Oreo throughout the cake, and the Oreo half at the bottom was hugely popular with all who tried them.

If you’re a skilled Oreo-twister, you may be better than I am at getting all of the cream filling off onto one side of the cookie.  I prefer to speed up the process by using a small paring knife to slice one half off leaving the filling attached to the other side.  You can use the remaining non-creamy Oreo halves for garnish if desired.  Personally, I require still-sandwiched Oreos for my garnish because they look and taste better.  For best results, garnish just before serving because the cookie on top will get a bit soft from the frosting (they still taste great though!)

Cookies and Cream Cupcakes
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Yield: 24 cupcakes
Ingredients:
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (I quarter them)

For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream

For garnish:
Oreo cookie crumbs
24 Oreo cookie halves

Directions:
Preheat the oven to 350˚ F.  Line the wells of two cupcake pans with 24 paper liners.  Place an Oreo halve in the bottom of each liner, cream side up.  In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites one at a time, beating well after each addition.  Blend in the vanilla extract.  With the mixer on low speed, beat in half of the dry ingredients just until incorporated.  Add the milk and beat just until combined, then mix in the remaining dry ingredients.  Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners.  Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla extract.  Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes.  Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired.  Sprinkle with Oreo crumbs and garnish with Oreo halves.

Source: adapted from Beantown Baker